Garlicky and herby with a burst of citrus, this Greek Chicken is tender and full of flavor. I love the easy prep, but this meal does take some planning ahead - allow time to marinate the chicken (at least 1 hour). Once marinated, this dish takes about 45 minutes of cooking time.
Combine all marinade ingredients and toss with the chicken. Cover and marinate in the fridge for at least 1 hour, or up to overnight.
Preheat oven to 375°. Heat a Dutch oven or large skillet on medium high with a drizzle of oil. When the pan is hot, shake off excess marinade, but do not discard. Brown chicken, skin side down first, on both sides. Cook app. 4 minutes per side. Set aside chicken.
Pour extra marinade over the vegetables, and pre-cook them in the same pan for about 5 minutes, or until they cook down slightly. After the liquid has loosened all the brown crispy bits from the chicken, make sure to scrape them up and incorporate into the sauce. Stir occasionally to avoid burning, but let the vegetables get slightly browned on the bottom.
Transfer browned chicken back to Dutch oven and cover with the vegetable mixture. Make a space on the bottom of the pan and covered them up, or just nestle them in the vegetables.
Bake at 375° for 30 minutes, or until vegetables are cooked and chicken reaches 165°.
Combine all ingredients for the tzatziki, and serve on the side for dipping (optional).
Notes
Calorie count is for 6 servings using 1 1/2 lbs chicken thighs, plus the tzatziki.